Raspberry Jam Cake

Delight your taste buds with this luscious Raspberry Jam Cake, the perfect fusion of sweet nostalgia and silky decadence. Featuring tender layers of buttery vanilla cake, this dessert gets its signature flavor from a luscious raspberry jam filling that adds just the right amount of tartness. Topped with a creamy, tangy cream cheese frosting and optionally garnished with fresh, vibrant raspberries, this cake is as visually stunning as it is delicious. With a moist crumb and a balance of sweetness, this homemade delight is perfect for any occasion, from birthdays to afternoon tea. Easy to make with pantry staples like buttermilk and vanilla, this recipe is sure to become a family favorite for lovers of fruit-filled desserts!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 cup Unsalted butter, softened
• 1.75 cups Granulated sugar
• 4 large Eggs
• 2 teaspoons Vanilla extract
• 1 cup Buttermilk
• 1 cup Raspberry jam
• 3 cups Powdered sugar (for frosting)
• 8 ounces Cream cheese, softened
• 0.5 cups Unsalted butter (for frosting), softened
• 1.5 teaspoons Vanilla extract (for frosting)
• 1 cup Fresh raspberries (for garnish, optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, using a hand or stand mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 9

For the frosting, beat the cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes. Add the powdered sugar and vanilla extract, and beat on low speed until combined, then on high speed until fluffy.

Step 10

To assemble the cake, place one cake layer on a serving plate. Spread a generous layer of raspberry jam over the top, leaving about 1/2 inch around the edges. Place the second cake layer on top.

Step 11

Frost the top and sides of the cake with the cream cheese frosting, smoothing it out with a spatula.

Step 12

If desired, decorate the top of the cake with fresh raspberries for garnish.

Step 13

Chill the cake in the refrigerator for 30 minutes before serving to allow the frosting to set. Serve and enjoy!

Nutrition Facts

Serving size	2164 grams (2164.0g)

Amount per serving	% Daily Value*
Calories	6828

Total Fat 207.20g	266%
Saturated Fat 121.20g	606%
Polyunsaturated Fat 0.50g
Cholesterol 1286mg	429%
Sodium 4035mg	175%
Total Carbohydrate 1162.30g	423%
Dietary Fiber 8.20g	29%
Total Sugars 908.20g
Protein 79.40g	159%

Vitamin D 367IU	1837%
Calcium 691mg	53%
Iron 19mg	104%
Potassium 1214mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 4.6%

Carbs: 68.1%